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漬物（たくあん漬）｜夕方食堂さんのレシピ書き起こし

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Evening cafeteria

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Ingredients

Japanese white radish : One
塩 : 大根の5％
砂糖 : 大根の3％
(A)酢 : 大根の8％
(A)砂糖 : 大根の5％
(A)醤油 : 大根の1％
切り昆布 : 8g
柚子皮 : 適量

Time required

15minutes

Procedure

1) Prepare the radish 00:34
Cut off both ends of the radish.
Cut into 3 equal lengths and peel off the skin with a knife.
Cut in half lengthwise.
Place in a bowl, add salt and mix.
Put in a storage bag.
Arrange the daikon radishes flat, remove the air, and close the bag.
Place in a tupperware container or vat and refrigerate for 3 days.
2) wash the radish 03:00
Drain 1 into a colander.
Rinse with running water and wipe dry.
3) make pickle juice 03:42
Put (A) in a bowl and mix.
4) 漬ける 03:59
2を保存袋に入れる。
切り昆布と柚子皮を入れる。
3を入れて揉む。
平らにして空気を抜き、保存袋の口を閉める。
タッパーまたはバットに入れて冷蔵庫で3日置く。
5) 仕上げる 05:34
Drain 4 in a colander and drain the pickled juice.
Completed in Tupperware.

Point

・We use 995g of peeled radish.
・In step 1, you can peel the skin of the radish with a peeler.
・The time required for 3 days in the refrigerator in steps 1 and 4 is not included.
・Flip it upside down halfway through the 3 days in the refrigerator.
・I used fresh yuzu peel, but you can also use freeze-dried ones.
・When using light soy sauce, reduce the amount of salt.